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Strawberry Cheesecake Balls

Strawberry Cheesecake Balls

These Strawberry Cheesecake Balls are a simple and decadent treat that looks like it came from a fancy bakery. Using strawberry cake mix and cream cheese, they create a creamy, tangy cheesecake filling with a crisp white chocolate shell. The recipe is straightforward and perfect for any occasion, requiring no special baking skills.
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Prep Time 1 hour
Cook Time 5 minutes
Total Time 3 hours 5 minutes
Servings: 20 servings
Calories: 209
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 (15.25 oz) box strawberry cake mix
  • 8 ounces cream cheese, softened to room temperature
  • ⅓ cup white chocolate chips, roughly chopped
  • 20 ounces Ghirardelli white chocolate melting wafers
  • ½ cup Wilton pink candy melts
  • ½ cup Wilton bright pink candy melts
  • Sprinkles (optional)

Equipment

  • baking sheet
  • parchment paper
  • Wire rack
  • Medium bowl
  • Hand mixer
  • Spatula
  • Plastic wrap
  • Medium cookie scoop
  • Microwave-safe bowl
  • fork
  • Microwave-safe piping bags

Method
 

Instructions
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Spread the dry strawberry cake mix in an even layer on the baking sheet. Bake for 5 minutes to heat-treat it. Let it cool completely on a wire rack.
  3. In a medium bowl, beat the softened cream cheese with a hand mixer on medium-high speed until smooth and creamy.
  4. Add the cooled cake mix to the cream cheese and mix with the hand mixer until a thick, dough-like consistency forms.
  5. Fold in the chopped white chocolate chips with a spatula.
  6. Cover the bowl and refrigerate for at least 2 hours to firm up the dough.
  7. Line two more baking sheets with parchment paper. Use a medium cookie scoop to portion the dough, then roll each portion into a smooth ball. Let the balls sit at room temperature for about 15 minutes.
  8. Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  9. Dip each cheesecake ball into the melted white chocolate, using a fork to lift it out and allow excess chocolate to drip off. Place on the parchment-lined baking sheet.
  10. Add sprinkles immediately after dipping, if using, before the chocolate sets.
  11. Melt the two shades of pink candy melts in separate microwave-safe piping bags using short bursts on a low setting.
  12. Snip the tips of the piping bags and drizzle the melted pink chocolate over the coated cheesecake balls.
  13. Let the cheesecake balls set completely at room temperature or in the refrigerator until the chocolate is firm.

Notes

Don't skip chilling the dough for at least two hours to make it firm and easy to roll. To prevent the chocolate coating from cracking, let the rolled balls rest at room temperature for 15-20 minutes before dipping. When melting chocolate, use short intervals in the microwave to avoid scorching. A fork is the best tool for dipping to allow excess chocolate to drip off. Store the finished cheesecake balls in an airtight container in the refrigerator for up to one week.